Hummingbird Cake - cooking recipe

Ingredients

3 c. all-purpose flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, well beaten
1 c. vegetable oil
1 1/2 tsp. vanilla
1 tsp. butter flavoring
1 (8 oz.) can crushed pineapple, undrained
1 c. chopped pecans
2 c. chopped bananas

Preparation

Mix all dry ingredients in a large bowl.
Mix all wet ingredients in another bowl. Add wet ingredients to dry ingredients, mixing well (do not beat).
Spoon mixture into three 9-inch round well-greased and floured cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool 10 minutes. Remove from pans. Cool completely. Spread frosting between layers and on top and sides of cake.
Sprinkle 1 1/2 cups chopped pecans over cake. Refrigerate.
Flavor intensifies upon standing 24 hours.